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"Everyone thinks of collard greens as the traditional green in African American cooking. But mustard greens are also often found in my culture's cuisine," says Bryant Terry, Oakland cookbook writer and author of The Inspired Vegan. Blanching the mustard greens reduces their bitterness, and the toasted garlic chips add earthiness and crunch.

Bryant Terry, Oakland, CA
This Story Originally Appeared On sunset.com

Gallery

Thomas J. Story

Recipe Summary

total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water, seasoned with 1/2 tsp. salt, to a boil. Meanwhile, fill a sink or bowl with cold water.

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  • Boil mustard greens until bright green, about 2 minutes. Drain well in colander and press to remove as much liquid as possible. Set aside.

  • Heat garlic and oil together in a medium frying pan over medium heat until garlic is golden and fragrant, 5 to 7 minutes. Use a slotted spoon to transfer the garlic chips to a plate.

  • Raise heat to high and quickly add sugar, remaining 1/2 tsp. salt, and the vinegar. Cook until sugar dissolves, about 3 minutes. Add reserved mustard greens and stir to coat. Cook until most of the liquid is gone, about 3 minutes. Serve greens over grits and sprinkle with garlic chips.

Source

The Inspired Vegan

Nutrition Facts

117 calories; calories from fat 55%; protein 4.9g; fat 7.1g; saturated fat 1g; carbohydrates 11g; fiber 5.7g; sodium 434mg; cholesterol 0mg.
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